Fresh Homemade Basil Pesto
User Reviews
5
Fresh Homemade Basil Pesto
Description
The recipe starts by pulsing fresh basil leaves and toasted pine nuts in a food processor, then adding garlic and slowly incorporating olive oil to form a coherent sauce. Grated Parmigiano Reggiano cheese is folded in for richness and umami, with seasoning adjusted to taste. The basil pesto offers a vibrant herbal aroma balanced by nutty and cheesy notes.
Pasta is cooked until just shy of done to maintain firmness. After draining, the pasta is tossed with pesto and reserved starchy cooking water, stirred gently on the stove to gently thicken and meld the sauce with the pasta. This technique ensures a smooth, creamy coating that clings to fusilli’s spirals.
Leftover pesto stores refrigerated with a thin layer of olive oil to prevent discoloration and preserve freshness. Pine nuts provide a lightly toasted crunch, and garlic sharpens the bright basil flavor. For substitutions, walnuts may replace pine nuts, and Pecorino Romano cheese works as an alternative to Parmigiano Reggiano.
Ingredients
- 4 cups basil stems removed, loosely packed, leaves
- 4 cloves garlic peeled and chopped
- 1/4 cup pine nuts lightly toasted
- 1/2 olive oil
- 1/3 cup Parmigiano Reggiano cheese grated
- kosher salt to taste
- black pepper to taste
- 12 ounces fusilli pasta
Instructions
- In a food processor fitted with blade, process basil leaves, and pine nuts with a few pulses.
- With food processor running, add chopped garlic, and slowly drizzle olive oil, stopping to scrape down the sides of the bowl.
- Add cheese, and pulse for a few seconds, taste and adjust seasoning, adding black pepper and salt if necessary.
- Fill a large pot with salted water, and bring to a boil. Add fusilli.
- Cook pasta a minute or two LESS than the package directions. You do not want to over-cook the pasta as you will finish cooking it on the stove with the sauce. Just before draining pasta, reserve about 1 cup of pasta water.
- Toss the pasta with some of the sauce and a small ladle of the pasta water, gently stir the pasta and swirl the pan until the sauce is incorporated, adding more pesto and pasta water until the sauce is creamy and smooth.
- Store any leftover pesto in the refrigerator, covered with a thin layer of olive oil, for up to a week.
Notes
- Use the highest quality fresh basil and cheese you can find for best flavor.
- Substitute walnuts if pine nuts are unavailable, but toasting nuts slightly enhances flavor.
- Store leftover pesto in a jar with a thin oil layer on top to keep it fresh and prevent browning.
- Cooking pasta just short of al dente allows it to finish cooking with the sauce without becoming mushy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 277kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 93mg | 4% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 889IU | 18% |
| Vitamin C | 4mg | 4% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
